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Ingredients
Serves: 4

8 large skinless chicken thigh fillets (about 700g in total)

8 thin slices pancetta or lean, thinly cut streaky bacon

2 tablespoons olive oil

3 large garlic cloves, chopped

1 large red onion, halved and sliced

2 carrots, peeled and thickly sliced

1 fennel bulb or 3 celery stalks, thinly sliced

1 turnip, peeled and cut into chunks

2–3 tablespoons water (optional)

2 bay leaves

3–4 sprigs of fresh thyme

350ml red wine

1 tablespoon redcurrant jelly

2 tablespoons brandy (optional)

2 cups (500ml) chicken or vegetable stock

8 pickling onions or shallots

250g button mushrooms

1/4 cup (35g) cornflour blended with 1/2 cup (125ml) water

2 tablespoons chopped fresh flat-leaf parsley

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DirectionsPreparation:20min › Cook:1hour › Ready in:1hour20min

Trim any excess fat from the thigh fillets, then wrap each one in a thin rasher of pancetta or bacon, securing with cocktail sticks if necessary. Heat 1 tablespoon of the oil in a large flameproof casserole dish and add the chicken, join-side down, and brown for 2–3 minutes. Turn the chicken to brown the other side, then remove to a plate.

Add the remaining oil to the casserole dish and gently fry the garlic, onion, carrots, fennel or celery, and turnip, stirring a couple of times, until softened. If you need to moisten, add the water, not extra oil.

Add the herbs, red wine, redcurrant jelly and brandy, if using, and simmer for 5 minutes. Stir in the stock and bring to the boil.

Meanwhile, blanch the pickling onions or shallots in boiling water for 2 minutes, then cool and peel. Add to the casserole dish with the chicken thighs and season to taste. Cover and cook very gently for about 30 minutes.

Add the mushrooms, stir well and cook for a further 15 minutes. Add the cornflour mixture and simmer for about 2 minutes until the sauce has thickened slightly. Remove from the heat and allow to cool for about 10 minutes. If you used cocktail sticks, remove these, then serve, sprinkled with the parsley.